2 lg. egg whites
1/2 c. sugar
1 tsp. vanilla
3 tbsp. cocoa powder
1/2 c. semi-sweet chips (1/2 of 6 oz. pkg.)

Preheat oven to 250 degrees. Line 2 baking sheets with baking parchment or aluminum foil and set aside. In large bowl beat egg whites at moderately high speed until they hold stiff peaks. Beat in sugar, 1 tablespoon at a time, then beat in vanilla. Reduce speed to low and beat in cocoa powder. With rubber spatula fold in chocolate chips. Drop by rounded teaspoonsful onto baking sheets, 1 inch apart. Bake 1 hour. Turn off oven and dry the cookies in oven 2 hours. Makes about 40. Walnuts or pecans can also be added. No Fat - No Cholesterol.